Thread: Cast iron?

I love these things. I have two from lodge, a 10 inch skillet and a dutch oven. Also have a smaller skillet maybe 8 inches I'm guessing. I snatched it from my grandma a while back that looks like its got some age on in. No brand markings I can see on that one, just an old pan. I season them in my gas grill when the need it. I slather lard all over the things and stick em in the grill crank it up to about 500 degrees and let em roast in there for a few hours and let em cool. They come out looking like black glass. I think cast iron just makes everything yummy.

Originally Posted by Marshal

I have come to the conclusion that I do want a dedicated fish frying pan. I like to cook up a filet once a week, but after that the pan needs to be cleaned and re-seasoned so the rest of the week's meals don't carry the fish flavor. Never really have that problem with anything else. Maybe I can find an old vintage piece for other use, and dedicate the lodge to fish.

Yeah, that is where the carbon steel shines. All I use for fish now. Doesn't retain any smell and easy cleaning once they are seasoned properly. Once you get them right, you never need to re season them. In fact, we don't re season our cast either.

Originally Posted by gssixgun

A few of us were talking about them today I went ahead and pulled the trigger
I am really wondering if the finish is smooth or more rough..

Smooth as. I asked Pixie RIP about his wok early on in this thread. They are basically the same, a chunk of pressed carbon steel. All you gotta do is build a layer of carbon on the surface. http://straightrazorpalace.com/plate...ml#post1370503 Been using ours 2 years +. Can't see it wearing out any time soon...

I have a 12" Lodge carbon steel skillet. It's a great addition to the cast iron collection. The finish is much, much smoother than the newer cast iron. Highly recommended. We use it for just about everything. I like it more than the Lodge modern cast.

Originally Posted by Marshal

Must-haves? Probably an 8" pan, 10-12" pan, and a dutch oven are the must-haves for me. Might also add a griddle and larger pan depending on what type of things you cook.

Those and my two 14 inchers for when we do a big fish fry.

Originally Posted by gssixgun

A few of us were talking about them today I went ahead and pulled the trigger
I am really wondering if the finish is smooth or more rough..

I saw those on the shelf at Wal-Mart. Finish looks a little smoother, but I also didn't take a metal spatula and rake the surface so hard to say really.

I've been looking out for a 14 or 15" pan. Might have to cave and order from Amazon. Largest I've seen is a 12" pan.

I saw a bunch of vintage iron this afternoon: skillets, ditch ovens, chicken fryers, griddles, etc. I ended up getting a #6 Griswold.

p.s.
Does anyone know what this type of Griswold this is? I'm not that familiar with all of the different logos.

Can't help you with that but dang nice score

I think that is a small block pattern in use from 1939 - 1957.

Evolution of the Griswold Trademark - The Cast Iron Collector: Information for The Vintage Cookware Enthusiast

Originally Posted by 32t

I think that is a small block pattern in use from 1939 - 1957.

Evolution of the Griswold Trademark - The Cast Iron Collector: Information for The Vintage Cookware Enthusiast

Correct. Not a lot of collector value but they make for some great users. I have a small block #9 round griddle that I will never sell.